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Tests Reveal Mislabeling of Fish
NY Times ^ | 5/26/11 | ELISABETH ROSENTHAL

Posted on 05/27/2011 4:29:34 PM PDT by LibWhacker

Scientists aiming their gene sequencers at commercial seafood are discovering rampant labeling fraud in supermarket coolers and restaurant tables: cheap fish is often substituted for expensive fillets, and overfished species are passed off as fish whose numbers are plentiful.

Yellowtail stands in for mahi-mahi. Nile perch is labeled as shark, and tilapia may be the Meryl Streep of seafood, capable of playing almost any role.

Recent studies by researchers in North America and Europe harnessing the new techniques have consistently found that 20 to 25 percent of the seafood products they check are fraudulently identified, fish geneticists say.

Labeling regulation means little if the “grouper” is really catfish or if gulf shrimp were spawned on a farm in Thailand.

Environmentalists, scientists and foodies are complaining that regulators are lax in policing seafood, and have been slow to adopt the latest scientific tools even though they are now readily available and easy to use.

(Excerpt) Read more at nytimes.com ...


TOPICS: Business/Economy; Crime/Corruption; News/Current Events
KEYWORDS: dna; fish; mislabeling; seafood
I love seafood, sheesh!
1 posted on 05/27/2011 4:29:38 PM PDT by LibWhacker
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To: LibWhacker
tilapia may be the Meryl Streep of seafood, capable of playing almost any role.

I've only knowingly bought tilapia once and it was the nastiest fishiest crap I've ever tasted. After a couple of bites I passed it off to the dogs and even they turned their noses up at it.
2 posted on 05/27/2011 4:33:59 PM PDT by cripplecreek (Remember the River Raisin! (look it up))
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To: LibWhacker

Mystery meat. Yum. Love seafood so it’s all good, maybe.


3 posted on 05/27/2011 4:35:09 PM PDT by allmost
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To: LibWhacker

Well, this could explain why I always say I’m allergic to some kinds of fish, but I don’t know which ones. I tend to avoid all fish, just to be on the safe side.


4 posted on 05/27/2011 4:37:57 PM PDT by exDemMom (Now that I've finally accepted that I'm living a bad hair life, I'm more at peace with the world.)
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To: LibWhacker

5 posted on 05/27/2011 4:47:47 PM PDT by Bean Counter (Your what hurts??)
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To: LibWhacker
Yellowtail stands in for mahi-mahi.

Unlikely. Yellowtail is far more expensive than mahi-mahi.
6 posted on 05/27/2011 4:48:05 PM PDT by LanaTurnerOverdrive ("I've done a lot of things in my life that I'm not proud of. And the things I am proud of are disgus)
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To: cripplecreek

Your Talapia had turned. Properly stored and prepared Talapia has almost no flavor. It’s merely a delivery device for protien.


7 posted on 05/27/2011 4:49:58 PM PDT by LanaTurnerOverdrive ("I've done a lot of things in my life that I'm not proud of. And the things I am proud of are disgus)
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To: LibWhacker
Why bother eating fish unless the fish is Lake Erie perch and the portion is all you can eat?

(There is no satisfactory answer.)


8 posted on 05/27/2011 4:50:59 PM PDT by I see my hands (Embrace misanthropy)
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To: cripplecreek

I’ve eaten tilapia twice and both times I got violently ill about 7 hours later. Never have had that kind of reaction to any other food in my life.


9 posted on 05/27/2011 4:52:59 PM PDT by MsLady (Be the kind of woman that when you get up in the morning, the devil says, "Oh crap, she's UP !!")
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To: MsLady

I don’t eat tilapia. It’s disgusting, imho.


10 posted on 05/27/2011 4:54:43 PM PDT by trisham (Zen is not easy. It takes effort to attain nothingness. And then what do you have? Bupkis.)
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To: MsLady

Cook it a little longer.


11 posted on 05/27/2011 4:55:01 PM PDT by allmost
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To: MsLady

I’ve eaten tilapia twice

There’s your problem. Next time just eat it once.


12 posted on 05/27/2011 4:56:19 PM PDT by csmusaret (Sarah says "Drill baby drill." Obama says "Drill in Brazil.")
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To: LanaTurnerOverdrive
"Talapia has almost no flavor"

Unless you count sweet. Especially when it's caramelized under the broiler.


13 posted on 05/27/2011 4:56:51 PM PDT by I see my hands (Embrace misanthropy)
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To: LibWhacker

So true. As a long time commercial fisherman. Never buy seafood unless you catch it. they bleach it with Clorox to kill the smell and whiten it.


14 posted on 05/27/2011 4:57:46 PM PDT by screaminsunshine (Socialism...Easier said than done.)
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To: cripplecreek

Tilapia is sold everywhere, I can’t stand it.


15 posted on 05/27/2011 5:00:02 PM PDT by alice_in_bubbaland (DeMint 2012! or Herman Cain 2012!)
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To: alice_in_bubbaland

Oddly enough, I had a dream about smelt dipping last night.


16 posted on 05/27/2011 5:02:03 PM PDT by cripplecreek (Remember the River Raisin! (look it up))
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To: cripplecreek

LOL!


17 posted on 05/27/2011 5:05:11 PM PDT by alice_in_bubbaland (DeMint 2012! or Herman Cain 2012!)
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To: LanaTurnerOverdrive

From what I have seen, Alaskan pollock also has very little flavor. I think they use it as a base for fish or crab products then add whatever ingredients they want to make it taste like something else.


18 posted on 05/27/2011 5:05:56 PM PDT by yarddog
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To: cripplecreek
Re: Tilapia.

I'm surprised by your reaction. It's a very mild white-fleshed fish with a very subtle flavor. I cook boneless filets frequently, adding a sprinkle of Penzey's Cajun or Trinidad spice or a seasoned beer batter coating. It's also wonderful in Thai and Indian curry sauces.

I suspect your tilapia was over the hill. I buy nearly all my fish quick-frozen -- it's much fresher than any I can find in local markets.

19 posted on 05/27/2011 5:11:26 PM PDT by Bernard Marx
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To: cripplecreek
I buy Talipia at Costco all the time and it is very good white meat. I put it in a dish of melted butter sprinkle with Lemon Pepper and Dill and bake for about 30-40 min. when I put it in frozen.

When I see it at Walmart I WILL NOT BUY IT because it has all these red veins or whatever they are and I have NEVER seen them in the ones I get at Costco. I have ordered a Talapia at a restaurant and it did taste awful. They must have bought it from Walmart.

20 posted on 05/27/2011 5:11:53 PM PDT by Spunky (Accept that some days you're the pigeon, and some days you're the statue.)
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To: LibWhacker
...we even have Kenyan Flounder being sold in D.C. and throughout the country as genuine Hawaiian Sole.

Cheers!

21 posted on 05/27/2011 5:16:47 PM PDT by grey_whiskers (The opinions are solely those of the author and are subject to change without notice.)
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To: Bean Counter
*PING* to post #21 this thread. GMTA and so do ours.

Cheers!

22 posted on 05/27/2011 5:17:50 PM PDT by grey_whiskers (The opinions are solely those of the author and are subject to change without notice.)
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To: cripplecreek

Fresh tilapia is ok but its no where near as good as grouper, mahi, or a dozen other kinds of fish.

It is cheaper though.

Farmed tilapia is frequently grown with other fish. The tilapia eat the crap from the other fish so they are very economical to grow. mmm mmm tasty!


23 posted on 05/27/2011 5:20:02 PM PDT by driftdiver (I could eat it raw, but why do that when I have a fire.)
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To: Spunky

yep! We’ve used up a whole bag of Costco’s tilapia loins, and we have them on the list to buy this week. Very versatile fish, easy to cook in a variety of ways, and I really like that every one is individually sealed in its own bag. No freezer burn and they defrost in minutes in tepid water.

Try dusting them with some Chinese 5-spice powder and baking.

Or any kind of seasoning you like. I do recommend caution using anything too spicy like habeneros, because it will completely overwhelm the flavor of the fish.

Even just a little salt, fresh cracked black pepper and fresh lemon or lime juice...

Good stuff!


24 posted on 05/27/2011 5:39:05 PM PDT by Bean Counter (Your what hurts??)
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To: Spunky

And leftover tilapia makes excellent fish tacos...


25 posted on 05/27/2011 5:42:48 PM PDT by Bean Counter (Your what hurts??)
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To: LibWhacker

26 posted on 05/27/2011 5:44:21 PM PDT by Oztrich Boy (Monarchy is the one system of government where power is exercised for the good of all - Aristotle)
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To: Bean Counter
Oh, man, that looks narsty! Even without the Obama logo.

I see I'm gonna hate seafood by the time this thread is over, lol.

27 posted on 05/27/2011 6:04:39 PM PDT by LibWhacker
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To: Bean Counter
Here is a receipt my daughter gave me. Tried it and REALLY liked it.

1/2 cup KRAFT Sun-Dried Tomato Dressing. (I couldn't find the Kraft so I used Olde Cape Cod Olive Oil & Basil Sun Dried Tomato Dressing).
2 Tbsp. fresh lime juice
4 Tilapia Fillets
2 large Roma Tomatoes, chopped
1/2 cup pimiento stuffed green olives, halved
3/4 cup Mexican Stlye shredded Cheddar Jack Cheese
1 Tbsp. chopped Cilantro.

Heat oven to 400 degrees
Mix dressing and juice. Place fish in 13x9 inch baking dish; drizzle with 1/2 the dressing mixture. Bake fish 20 min.
Toss tomatoes and olives with remaining dressing mixture. Top with tomato mixture and cheese.
Bake another 15 to 20 min or until cheese is melted and fish flakes easily with fork
Sprinkle with cilantro.

I cook this long because I put them in frozen. YUMMY!YUMMY!

28 posted on 05/27/2011 6:06:12 PM PDT by Spunky (Accept that some days you're the pigeon, and some days you're the statue.)
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To: Spunky

I have this bookmarked so I can come back later and print that out...it sounds terrific, and I was just talking with my wife about what we could do all summer with the tomatoes we have in the garden...

We do a lot of grilling, and she bought me a couple of stainless steel grilling baskets from “The Pampered Chef”, and they are the bomb! We had company last weekend (16!) and we served pulled pork sandwiches, with grilled vegetables and grilled pineapple on the side.

1 large onion capped and quartered
1 each, red, yellow, orange bell peppers; cored, pitted and cut into strips
4 cups porcini mushrooms, halved
2 each zucchini and yellow goose-neck squash, sliced into 3/4” pieces

Combine veggies in a large stainless steel bowl, drizzle with olive oil and toss until coated. Add 1/4 cup balsamic vinegar, salt and pepper, toss again, and let marinate at room temp until time to grill.

I fire up the charcoal, and let the baskets heat, then cook the veggies till done. Serve ‘em hot. People will fight over them, and the leftovers make an incredible omelet the next morning....

Take a large ripe pineapple, peel and cap both ends. Cut into quarters lengthwise, and remove the core. Slice into 1” thick pieces.

Sprinkle with low-sodium soy sauce, and dust with your favorite spicy blend. I use a Mexican seasoning specifically for fruits. Let marinate at room temperature, then grill in the basket over hot flame. Let the pieces caramelize and turn them often. Serve hot.

Enjoy!


29 posted on 05/27/2011 7:24:19 PM PDT by Bean Counter (Your what hurts??)
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To: csmusaret

ROFLOL!!!!


30 posted on 05/27/2011 7:35:38 PM PDT by MsLady (Be the kind of woman that when you get up in the morning, the devil says, "Oh crap, she's UP !!")
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To: screaminsunshine

I like fake kingcrab meat. Just how DO they get that red color on it?


31 posted on 05/27/2011 7:48:48 PM PDT by MHGinTN (Some, believing they can't be deceived, it's nigh impossible to convince them when they're deceived.)
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To: MHGinTN
I like fake kingcrab meat. Just how DO they get that red color on it?

They spray red (harmless vegetable) dye on it.

32 posted on 05/27/2011 8:00:51 PM PDT by okie01 (THE MAINSTREAM MEDIA: Ignorance On Parade)
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To: LanaTurnerOverdrive
Unlikely. Yellowtail is far more expensive than mahi-mahi.

And distinctively different in terms of color.

Whoever wrote this article has never visited a fresh fish market.

33 posted on 05/27/2011 8:03:10 PM PDT by okie01 (THE MAINSTREAM MEDIA: Ignorance On Parade)
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To: Bean Counter

Sounds delicious. Thanks!


34 posted on 05/27/2011 8:08:33 PM PDT by Spunky (Accept that some days you're the pigeon, and some days you're the statue.)
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To: LibWhacker

If it swims, I eat it. Call it whatever you want. I always get whatever the special is in the supermarket and I bake it in olive oil at 350 degrees for 20 minutes. During summer, I wrap it in tin foil and put it on the grill.


35 posted on 05/27/2011 8:15:57 PM PDT by SamAdams76 (I am 50 days from outliving Wendy O Williams (of The Plasmatics))
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To: LibWhacker

Do the fishes know it?


36 posted on 05/27/2011 8:17:34 PM PDT by Revolting cat! (Let us prey!)
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To: LibWhacker; JoeProBono

37 posted on 05/27/2011 8:20:26 PM PDT by Revolting cat! (Let us prey!)
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To: MHGinTN

They make it out of Fish Guts and dye it.


38 posted on 05/27/2011 10:19:39 PM PDT by screaminsunshine (Socialism...Easier said than done.)
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To: LibWhacker
Eighty-four percent of seafood consumed in the United States is now imported, often passing through a multistep global supply chain.

Great goodness — 84% of seafood is now imported?

We sit between the earth's two great oceans, the Pacific and the Atlantic, and yet we import 84% of our seafood?

39 posted on 05/28/2011 3:47:47 AM PDT by snowsislander (The Nigerian 419 scammers must be envious of what this Kenyan fraud has accomplished.)
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To: Bernard Marx

Tilapia is the very worst fish you can eat. Very LOW omega 3(good fat), very HIGH omega 6 (bad fat)


40 posted on 05/28/2011 7:37:20 AM PDT by captbarney
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To: screaminsunshine

Oh they do not ... too tedious a methodology. BTW, have you ever had ‘Kloob’?


41 posted on 05/28/2011 7:53:32 AM PDT by MHGinTN (Some, believing they can't be deceived, it's nigh impossible to convince them when they're deceived.)
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To: captbarney
Re: Tilapia

Tilapia's mercury content is LOW vs. salmon. Tilapia grow fast and don't absorb as much before they're harvested. It is also much higher in protein than other fish. The effect of high omega 6 vs.omega 3 doesn't worry me considering the small amount I consume vs. other elements of my diet. Besides, I'm old enough to know I won't die young.

42 posted on 05/28/2011 11:27:25 AM PDT by Bernard Marx
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To: LibWhacker

Reminds me of a restaurant where I ordered red snapper.

What they served was perch and clearly not snapper. When I complained, the waiter explained that red snapper is usually served in the shell, but they prepare it differently. UGH, idiot.


43 posted on 05/28/2011 11:31:57 AM PDT by MediaMole
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To: LibWhacker
Ah geez...not this carp again.

Garde la Foi, mes amis! Nous nous sommes les sauveurs de la République! Maintenant et Toujours!
(Keep the Faith, my friends! We are the saviors of the Republic! Now and Forever!)

LonePalm, le Républicain du verre cassé (The Broken Glass Republican)

44 posted on 05/28/2011 2:09:41 PM PDT by LonePalm (Commander and Chef)
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To: Spunky; All

I tried your recipe with tilapia this evening, and it is quite a hit.

I made it slightly different though....

I went looking for Sun Dried Tomato dressing and couldn’t find it anywhere at Winco; so I punted. I substituted a nice roasted red pepper dressing, added a chopped roasted red pepper with everything else...incredible!

The tilapia is really versatile and it doesn’t get over powered with a nice marinade/tapinade like this one...

Thanks again for the recipe! I can already see some other tasty variations on this theme...

Cheers!


45 posted on 06/01/2011 5:24:53 PM PDT by Bean Counter (AdMinn Mod says your feet stink...almost as bad as your breath...)
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To: Bean Counter

Glad you liked. I really did.


46 posted on 06/01/2011 9:47:34 PM PDT by Spunky (Accept that some days you're the pigeon, and some days you're the statue.)
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To: LanaTurnerOverdrive

That’s what I was thinking.


47 posted on 07/20/2011 1:41:47 PM PDT by nickcarraway
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